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Matar paneer
Pea and paneer curry
Matar paneer: paneer cubes and green peas in a spiced onion-tomato gravy
Matar paneer is one of Punjab's most-cooked dinners, made in North Indian homes for a midweek meal or when guests drop in, and served with butter rotis, parathas or jeera rice. Soft cubes of paneer and sweet green peas simmer in a gravy of browned onion, tomato, ginger and garlic, finished with garam masala and a pinch of crushed fenugreek. Paneer is set with lemon juice or vinegar, not rennet, so it is a safe choice for vegetarians. The common mistake is boiling the paneer in the gravy for too long, which makes it rubbery and squeaky. Chef's tip: soak the paneer cubes in hot salted water for 10 minutes while the gravy cooks; they turn soft and spongy and soak up the sauce.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 9 oz paneercut into 2 cm cubes
- 2 cups hot water, salted, for soaking
- 2 tbsp sunflower oil or ghee
- 1 tsp cumin seeds
- 1 bay leaf
- 2 onionsmedium, finely chopped
- 1 tbsp ginger-garlic paste
- 3 tomatoesmedium, puréed
- ½ tsp ground turmeric
- 1 ½ tsp Kashmiri chilli powder
- 2 tsp ground coriander
- 1 tsp salt
- 7 oz green peasfresh or frozen
- 1 ¼ cups water
- ½ tsp garam masala
- 2 tbsp single cream (optional)
- 2 tbsp fresh corianderchopped
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Method
0/7 doneStep 1: Put 9 oz paneer in a bowl and cover with 2 cups hot water, salted, for soaking. Leave it to soak while you make the gravy.
10 minStep 2: Heat 2 tbsp sunflower oil or ghee in a heavy pan over a medium heat. Add 1 tsp cumin seeds and 1 bay leaf and let them sizzle for 20 seconds, then add 2 onions and fry, stirring often, until golden brown, about 7 minutes.
7 minStep 3: Add 1 tbsp ginger-garlic paste and stir for 1 minute until the raw smell has gone.
1 minStep 4: Add 3 tomatoes, ½ tsp ground turmeric, 1 ½ tsp Kashmiri chilli powder, 2 tsp ground coriander and 1 tsp salt. Cook, stirring, until the masala is thick, darker red and oil pools at the edges, about 6 minutes.
6 minStep 5: Add 7 oz green peas and 1 ¼ cups water, bring to a simmer and cook for 4 minutes, until the peas are tender.
4 minStep 6: Drain the paneer and add it with ½ tsp garam masala and 1 tsp dried fenugreek leaves (kasuri methi) crumbled between your palms. Simmer gently for 2 minutes, just until the paneer is hot through. Stir in 2 tbsp single cream if using.
2 minStep 7: Scatter over 2 tbsp fresh coriander, remove the bay leaf and serve with roti, paratha or rice.
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 16 g
- Carbs
- 16 g
- Fat
- 23 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does matar paneer take?
- About 30 minutes in total: 8 minutes to prepare and 22 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of paneer?
- Firm tofu, pressed and cubed (vegan; season it well).
- What can I use instead of sunflower oil or ghee?
- Butter, same amount (keep the heat a little lower, butter burns sooner).
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